0/5
(0 Votes)
Ingredients
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 1-2 carrots, chopped
- 1-2 stalks celery, chopped
- 8 cups vegetable broth
- 1/2 head cabbage, cored and coarsely chopped
- 1 (14.5 ounce) can chopped tomatoes, drained
- salt & pepper to taste
Preparation
Step 1
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Add carrots and celery and cook an additional 5 minutes.
Stir in broth. Bring to a boil, then add cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
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